For the sauce: it's fried garlic, shallots, organic peanut butter, red curry paste, kecap manis (sweet soy sauce), tamari, tamarind paste and water, all cooked down and reduced by half... we also used it as the dipping sauce for the autumn rolls.

Speaking of which, the autumn rolls are a test recipe for the upcoming "Vegan with a Vengeance 2" cookbook -- we tweaked it slightly using the ever popular "spiral cutter gadget thingy" instead of cubing and roasting the butternut squash. These were wonderful and a nice twist on the familiar spring roll...

For the sauce: it's fried garlic, shallots, organic peanut butter, red curry paste, kecap manis (sweet soy sauce), tamari, tamarind paste and water, all cooked down and reduced by half... we also used it as the dipping sauce for the autumn rolls.

Speaking of which, the autumn rolls are a test recipe for the upcoming "Vegan with a Vengeance 2" cookbook -- we tweaked it slightly using the ever popular "spiral cutter gadget thingy" instead of cubing and roasting the butternut squash. These were wonderful and a nice twist on the familiar spring roll...

3. Links to recipes are shown when available, if there's no link, we'll try to cite the book/magazine issue from where it came. If there's no recipe cited, it usually means we made it up... and if there's nothing at all, enjoy the pretty pictures. ;)

4. We don't like ersatz food (i.e. tofu molded into the shape of a turkey for Thanksgiving), but we're funny that way.

5. A brief personal history. We were vegetarian for 7 years, and have been vegan for the last 20 years.